Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Wednesday, January 9, 2013

Pimenton Roasted Chicken

Lottie and Doof is one of my favorite food blogs and at the end of the year, he picks his top favorite recipes. Make these recipes...especially the pimenton roasted chicken with potatoes. This is one of those recipes that makes you squirm in your chair, confirm its awesomeness with whoever you are eating with seven times and then help yourself to seconds before you are even two bites in. The bonus is that it uses a lot of paprika which tends to have a slow turnover rate in my spice cabinet.

The key here is the smoked Spanish paprika. If you don't have it, don't make this...or go buy it and make this 15 times this month. The recipe is quite simple.

You make a paste out of the two paprikas, garlic, salt and olive oil. You then rub it all over the entire chicken and let it chill over night before roasting it. The nice part is the paste goes over the skin so you can avoid that overly-intimate moment of running your fingers between the meat and the skin of the poor bird. Eeck.